Describe please?

Found it. Doctored gochujang, less heat. Sounds good for something to use straight.

found it online; much cheaper on the River than it is Seaside.

Are we talking Texas hold 'em?

Is it wet or dry? Can you post (or link) a photo of the container?

I've used Korean gochujang but was not impressed with it. I keep Korean chili flakes on hand (in the freezer) for making kimchi, and I also have some jars of gochujang.

For a dried seasoning, I prefer harissa, and that also comes in a paste form. I sprinkle harissa on a lot of things where I want to add just a bit of heat at the end.

I use gochugaru chile flakes. They're not near as hot as my crushed red pepper. I also use gochujang paste in a few recipes.

For about a year, Trader Joe's carried a gochujuang sauce. I liked to add it to plain hummus.

https://www.whatsgoodattraderjoes.com/2024/03/trader-joes-korean-gochujang-sauce.html

The brand of Dave's sauce is Bibigo. It's actually called Got Chu, I think, a pun in English, but maybe just a play on gochujang or another Korean play. Here are the ingredients for "classic": Water, Hot Pepper Paste (Whet Flour, Rice Syrup, Water, Hot Pepper Powder, Salt, Wheat, Defatted Soybean Powder, Distilled Alcohol, Koji), Sugar, Distilled Vinegar, Salt, Tomato Paste, Garlic Puree, Spices, Modified Corn Starch, Molasses, Red Jalapeno Puree, Potassium Sorbate (Preservative), Sodium Benzoate (Preservative), Xanthan Gum, Oleoresin Paprika

There's also an extra spicy version. Looks like same ingredients.

For me, it's too many processed parts, but I trust that it tastes good.

i use xanthan gum is some things ... super moderation is key

Yeah. I have a certain tolerance for preservatives, conditioners and gums, but defatted soybean powder?